Top-spray agglomeration process applications in food powders: A review of recent research advances

Autor:	ATALAR, İlyas, YAZICI, Fehmi
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	wet agglomeration food powders binder type instant properties food and beverages Food Science and Technology Gıda Bilimi ve Teknolojisi
Zdroj:	Volume: 2, Issue: 1 18-25 European Food Science and Engineering
ISSN:	2717-9869
Popis:	There is a rising demand for improving instant properties of powders which increase consumer appreciation, reduce losses during production and facilitate the processability of these powders. Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. In this review, the applications of the wet agglomeration process for different food powder types were optimally scrutinized. Food powders were categorized in milk and milk products, cereals, fruits and vegetables and gum powders. The major findings of the studies and improved powder properties were emphasized in the review. This review is a supplementation to the adoption of this technique for the development of food powders with optimally instant properties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=tubitakulakb::35b75a0206b1618c6df5dd0b893477a2 https://dergipark.org.tr/tr/pub/efse/issue/60345/864340 Zobrazit plný text záznamu